Curried Crab Cakes

Excellent appetizer, lots of taste. From Cooking Light.

• Ready In: 40 mins
• Yields: 24 crab cakes

Ingredients

• 2  teaspoons curry powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon dry mustard
• 1⁄4 teaspoon black pepper
• 1⁄8 teaspoon cayenne pepper
•  cooking spray
• 1  cup  minced onion
• 1  cup  chopped red bell pepper
• 1⁄2 cup  chopped celery
• 2  teaspoons  minced peeled ginger
• 1  garlic clove, smashed
• 1 1⁄4 cups  dry breadcrumbs, divided
• 1⁄4 cup mayonnaise
• 1  teaspoon  grated fresh lemon rind
• 1  lb lump crabmeat, shell pieces removed
• 1  large egg, lightly beaten
• 2  tablespoons butter, divided
•  parsley sprig (optional)

Directions

1. Combine first 5 ingredients in a small bowl, stir well.
2. Heat a large nonstick frypan coated with cooking spray over medium high heat.
3. Add onion, bell pepper, and celery, cover, reduce heat to medium low and cook for 10 minutes, stirring occasionally.
4. Add the curry powder mixture, ginger and garlic, cook, uncovered, 5 minutes, stirring frequently.
5. Spoon mixture into a large bowl, cool.
6. Wipe frypan clean with a paper towel.
7. Add 3/4 cup breadcrumbs, mayonnaise, rind, crabmeat and egg to onion mixture, stir well.
8. Divide crabmeat mixture into 24 equal portions, shaping each into 1/2 inch thick patty.
9. Place remaining breadcrumbs in a shallow dish, dredge each crab cake in breadcrumbs.
10. Melt 2 teaspoons butter in pan over medium heat.
11. Add 8 patties and cook 2 minutes on each side or until browned.
12. Remove the crab cakes from pan, and keep warm.
13. Repeat procedure with remaining butter and patties.
14. Garnish with parsley sprigs.